White Chocolate and Raspberry Cheesecake Recipe

white chocolate raspberry cheesecake recipe

And yes, this is gluten free!

Crust Ingredients:

  • 8 oz Gluten Free Sugar Snaps
  • 4 tbsp Butter melted
  • 1/2 Tsp Cinnamon
  • 2 Tbsp Brown Sugar

Crust Directions:

  1. Preheat your oven 325 degrees.
  2. In a food processor or blender blend all of your ingredients together.
  3. Prep a 9 inch spring form.
  4. Place your crust mixture into the base of the pan. Pack it together with your hands to form a flat surface, and goes up the edges some.
  5. Bake for 5 minutes and remove from the oven.

Cheesecake Filling:

  • 32 oz cream cheese (4 8 oz blocks)
  • 1 cup sugar
  • 1 tsp. pure vanilla extract
  • 4 eggs
  • 8 oz white chocolate melted
  • 4 oz raspberries, pureed or smashed


  1. Reduce oven temperature to 250 F
  2. Beat cream cheese until smooth. Add sugar, vanilla, eggs and melted chocolate; mix well. Add berries, mix together by hand. Place mixture in spring form prepared with crust. Bake at 250 F for one hour.
  3. When the bake time is getting close to an hour check on the cheesecake. Try not to let the cheesecake crack on the top.
  4. Remove from oven, let cool for 1 hour on the stove top. Refrigerate for 4-6 hours before eating.

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!




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